Summer Vegetable and Goat Cheese Pasta

Summer Vegetable and Goat Cheese Pasta

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

2 Shallots - chopped

2 Garlic Cloves - chopped

1 Large Orange Pepper – cut in matchstick pieces

1 medium Zucchini – cut in match stick pieces

(Optional) 1 small summer squash – cut in match stick pieces

1 tbsp olive oil

Salt & Pepper

2 tbsps. chicken stock

1 can of San Marzano Tomatoes

4 oz Plain Goat Cheese

3 cups of pasta – recommend orchetti

Instructions:

Bring a pot of water to a boil and cook pasta to el dente following the instructions. 

Meanwhile, using a medium dutch oven, heat oil to a medium heat and add shallots, pepper, zucchini and squash.  Season with salt and pepper and sauté about 5 minutes until vegetables begin to soften.  Add garlic and cook another 2 minutes until garlic is just fragrant.  Add chicken stock and entire can of tomatoes including juices, break up tomatoes with a wooden spoon.  Just before the pasta is ready, melt the goat cheese into the vegetable mixture – the sauce will turn a beautiful orange color. 

Drain pasta and combine with sauce.  Serve garnished with a bit of Parmesan cheese and fresh basil if available.